1

Heat a large dutch oven over medium heat. Drizzle in the oil and once hot, add the onion and pepper. Cook, stirring often until softened, about four minutes.

2

Add the smoked paprika, chili, oregano, cumin, cayenne and salt and cook for another one to two minutes, stirring often.

3

Add the garlic and cook for 30 seconds, until fragrant.

4

Pour in the enchilada sauce, tomatoes, chicken broth and beans. Bring to a boil, reduce the heat and cover and simmer for 15 minutes.

5

Add in the chicken and stir to combine. Remove from the heat.

6

Divide the soup into bowls and top with cheese, cilantro and serve with chips. Enjoy!

7

Substitutions: Tomatoes: use whole and crush with your hands, or use chopped tomatoes. Serrano pepper: use jalapeño instead. Dairy-free: omit the cheese, or top with dairy-free shredded cheese.